1. Cheddar cheese is shredded and set aside; all the dough materials are mixed and kneaded until expanded; the homemade fermentation box is 28 degrees 75% fermented until the hole does not rebound, about 80 minutes; divided into 60 g/portion, rounded and relaxed for 15 minutes; shaping Weigh the long strips, brush the egg whites, sprinkle with shredded cheese and appropriate amount of dried basil
2. Homemade fermentation box 38 degrees humidity 85%, after 45 minutes, 180 degrees, middle layer, bake for about 18 minutes, in order to shoot bread, I missed my favorite coffee cup, sad reminder
